Great Dip

For a friend's party last night, I made a dip that will put hair on your chest and could also be used to burn it right off.  I didn't add the mint (b/c I forgot my shopping list), put about .60lb and an extra tablespoon of extra virgin olive oil. The garlic flavor is really over the top if you put more than a clove of garlic like I did.  A clove and a half of garlic adds a whole lotta bite.   It would have been considerate if I also brought a pack of gum for people to freshen their breath.  Maybe that's where the mint comes in. 

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.

1/2 lb. Greek or French feta cheese
3 Tbs. extra-virgin olive oil
1 garlic clove, thinly sliced
1 Tbs. minced fresh mint or 1 tsp. crumbled
 dried mint
1/4 tsp. red pepper flakes, plus more as needed
6 Italian peperoncini (pickled green peppers),
 chopped, plus more as needed



In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl. Makes 1 1/2 cups; serves 4.

Williams-Sonoma Kitchen
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